17 Pumpernickel Cake Recipes That Make Every Day Feel Like A Cozy Sunday

Looking to brighten up your weekday with something delicious? Pumpernickel cake isn’t just for fancy occasions; it can bring that cozy Sunday vibe right to your kitchen! Try classic versions like Chocolate Pumpernickel Layer Cake or Pumpernickel Carrot Cake, each offering a unique twist on flavors. And don’t forget about Maple Pumpernickel Bundt Cake or even Pumpernickel Cake Pops for a fun touch. With these 17 delightful creations, you’re sure to impress friends and family alike. Why not whip up one today? You might just find a new favorite way to savor life’s sweet moments! Keep exploring for even more tasty ideas!

Classic Pumpernickel Cake

Title: Classic Pumpernickel Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 8
Required Equipment List: Mixing bowl, whisk, loaf pan, oven, cooling rack
Cuisine Type: German-American

Classic Pumpernickel Cake is a rich and flavorful dessert that showcases the unique taste of pumpernickel bread, which is typically made from whole rye flour. This cake combines the earthy tones of rye with the sweetness of molasses and brown sugar, creating a delightful balance of flavors that’s both comforting and satisfying.

Perfect for any occasion, it can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an added touch of indulgence. The recipe is straightforward and requires minimal ingredients, making it accessible for bakers of all skill levels.

The key to this cake is the use of pumpernickel flour, which gives it its distinct color and flavor. Once baked, the cake develops a beautifully moist texture, making it an excellent choice for a cozy afternoon tea or as a unique dessert to impress guests at your next gathering.

Ingredients:

• 1 cup pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup brown sugar, packed
• 1/2 cup molasses
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent the cake from sticking. This preparation step is essential for guaranteeing the cake releases easily once baked.
2. In a mixing bowl, combine the pumpernickel flour, all-purpose flour, baking soda, baking powder, salt, and cocoa powder. Whisk together until well blended, making sure there are no lumps in the dry ingredients.
3. In another bowl, whisk together the brown sugar, molasses, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. The molasses adds a rich flavor and moisture to the cake.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake texture.
5. Slowly pour in the hot water, mixing until the batter is smooth and well combined. The hot water helps to activate the cocoa powder and guarantees a moist cake.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow the cake to cool completely before slicing and serving.

Extra Tips: To enhance the flavor, consider adding a teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm spice note. If you prefer a sweeter cake, you can adjust the amount of brown sugar or serve the cake with a light glaze made from powdered sugar and milk.

This cake can be stored in an airtight container for a few days and also freezes well, making it perfect for preparing ahead of time. Enjoy your Classic Pumpernickel Cake with a cup of coffee or tea!

Chocolate Pumpernickel Layer Cake

Title: Chocolate Pumpernickel Layer Cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Number of Servings: 12
Required Equipment List: Two 9-inch round cake pans, mixing bowls, electric mixer, rubber spatula, cooling rack, parchment paper
Cuisine Type: American

The Chocolate Pumpernickel Layer Cake is a unique and decadent dessert that combines the rich flavors of dark chocolate with the subtle, earthy notes of pumpernickel bread. This cake is perfect for chocolate lovers looking to try something different, as the pumpernickel adds depth and complexity to the traditional chocolate cake.

With its moist texture and rich, chocolatey taste, this cake is sure to impress at any gathering, from birthdays to dinner parties. In addition to its delightful flavor, the Chocolate Pumpernickel Layer Cake is easy to make and can be paired with a variety of frostings, such as cream cheese or chocolate ganache, to suit your tastes.

The cake layers can be made ahead of time and stored in the refrigerator or freezer, making it a convenient option for busy bakers. Treat yourself and your loved ones to a slice of this extraordinary cake that beautifully celebrates the harmony of chocolate and pumpernickel.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup pumpernickel flour
• 1 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper for easy removal after baking.
2. In a large mixing bowl, sift together the all-purpose flour, pumpernickel flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk well to verify that all dry ingredients are evenly combined.
3. In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Beat the mixture with an electric mixer on medium speed until well blended and smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Then, carefully stir in the hot water until the batter is smooth and well incorporated.
5. Pour the batter evenly into the prepared cake pans, smoothing the tops with a rubber spatula. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto a cooling rack to cool completely before frosting.

Extra Tips: For an extra burst of flavor, consider adding a teaspoon of espresso powder to the batter to enhance the chocolate taste.

If you want to elevate the cake further, you can layer it with a rich chocolate ganache or a tangy cream cheese frosting. This cake can be stored in an airtight container for up to three days, and it also freezes well if you’d like to save some for later. Enjoy your baking adventure!

Pumpernickel Carrot Cake

Title: Pumpernickel Carrot Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 10
Required Equipment List: Mixing bowls, whisk, measuring cups, measuring spoons, 9×13 inch baking pan, oven
Cuisine Type: American

Pumpernickel Carrot Cake is a unique and delicious twist on the classic carrot cake, featuring the rich, earthy flavor of pumpernickel bread. This cake isn’t only moist and flavorful but also boasts the added health benefits of carrots, making it a delightful treat for any occasion.

With its combination of spices, nuts, and a creamy frosting, this cake will impress your family and friends, whether served at a birthday party or a casual afternoon tea. The addition of pumpernickel flour gives this cake a deep, complex flavor that pairs beautifully with the sweetness of the carrots.

Topped with a luscious cream cheese frosting, this cake is sure to become a new favorite in your baking repertoire. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe will guide you to create a stunning and delicious dessert that stands out on any dessert table.

Ingredients:

• 1 cup pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside. This will guarantee that your cake comes out easily after baking, with a perfect golden crust.
2. In a medium bowl, whisk together the pumpernickel flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This mixture combines the dry ingredients and spices, which will help to evenly distribute them in the batter.
3. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. This will create a smooth and creamy texture for your batter.
4. Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined. Finally, fold in the grated carrots, walnuts, and raisins if using, ensuring they’re evenly distributed throughout the batter.
5. Pour the batter into the prepared baking pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
6. While the cake cools, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
7. Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Slice and serve your delicious Pumpernickel Carrot Cake to friends and family!

Extra Tips: For added flavor and texture, consider adding grated pineapple or applesauce to the batter for moisture. If you prefer a less sweet cream cheese frosting, you can reduce the amount of powdered sugar.

Make sure to store any leftover cake in an airtight container in the refrigerator, where it will stay fresh for several days. Enjoy your delicious creation!

Pumpernickel Spice Cake

Title: Pumpernickel Spice Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, measuring cups, measuring spoons, 9×13 inch baking pan, oven
Cuisine Type: American

Pumpernickel Spice Cake is a unique dessert that combines the rich, earthy flavors of pumpernickel bread with warm spices to create a moist and flavorful cake. This cake is perfect for those who appreciate the depth of flavor that pumpernickel brings to traditional baking.

With the addition of spices like cinnamon and nutmeg, each bite is a delightful experience that pairs beautifully with coffee or tea, making it an ideal treat for gatherings or afternoon snacks. This cake is easy to prepare, and its dense texture is complemented by a simple icing or a dusting of powdered sugar.

The balance of sweetness and spice makes it a versatile dessert, suitable for any occasion, from holiday celebrations to casual family dinners. Once you try this Pumpernickel Spice Cake, it may just become a new favorite in your dessert repertoire.

Ingredients:

• 1 ½ cups pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 1 cup buttermilk
• ½ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. In a mixing bowl, whisk together the pumpernickel flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cocoa powder until well combined. This dry mixture will provide the base for your cake.
3. In another large bowl, combine the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the sugars are dissolved, creating a wet batter.
4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or whisk until just combined. Be careful not to overmix, as this can lead to a dense cake.
5. Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling step is essential for the cake to set properly.

Extra Tips: For added flavor, consider incorporating chopped nuts or chocolate chips into the batter before baking. If you prefer a sweeter cake, you can top it with a cream cheese frosting or a simple glaze made from powdered sugar and milk.

This cake is also delicious when served with a dollop of whipped cream or alongside a scoop of vanilla ice cream for a delightful dessert experience.

Maple Pumpernickel Bundt Cake

Title: Maple Pumpernickel Bundt Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Number of Servings: 8
Required Equipment List: Bundt pan, mixing bowls, whisk, measuring cups, measuring spoons, toothpick
Cuisine Type: American

The Maple Pumpernickel Bundt Cake is a unique and delicious dessert that combines the earthy flavors of pumpernickel flour with the sweetness of maple syrup. This cake is moist, dense, and has a slight hint of spice, making it a perfect treat for any occasion, whether it’s a cozy family gathering or a festive celebration.

The use of pumpernickel flour not only adds depth to the flavor but also provides a rich, dark color that makes this cake visually appealing. This bundt cake is simple to prepare, allowing for a delightful baking experience even for novice bakers. The addition of maple syrup enhances the sweetness while keeping the cake moist, and a dusting of powdered sugar on top adds a touch of elegance.

Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert that everyone will love.

Ingredients:

• 1 ½ cups pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 cup maple syrup
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to guarantee the cake releases easily after baking. This step is essential for achieving a beautifully shaped cake.
2. In a mixing bowl, whisk together the pumpernickel flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This dry mixture will help evenly distribute the leavening agents and spices throughout the cake.
3. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy. This process incorporates air into the batter, contributing to the cake’s light texture.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Then, stir in the maple syrup, buttermilk, and vanilla extract until fully combined. This wet mixture will create a rich, flavorful batter.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake. The batter should be thick and smooth.
6. Pour the batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary based on your oven, so keep an eye on it.
7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, invert the cake onto a wire rack to cool completely. This step allows the cake to firm up and makes it easier to handle.
8. Once the cake is completely cool, dust the top with powdered sugar if desired before serving. This adds a lovely touch and enhances the appearance of the cake.

Extra Tips: To enhance the maple flavor, consider drizzling additional maple syrup over individual slices before serving. If you want to add a touch of texture, you can fold in some chopped nuts or chocolate chips into the batter.

This cake also pairs wonderfully with a cup of coffee or tea, making it a great addition to brunch or afternoon gatherings. Enjoy your delicious Maple Pumpernickel Bundt Cake!

Pumpernickel Cheesecake Delight

Title: Pumpernickel Cheesecake Delight
Prep Time: 20 minutes
Cook Time: 60 minutes
Number of Servings: 8
Required Equipment List: 9-inch springform pan, mixing bowls, electric mixer, spatula, oven
Cuisine Type: American

Pumpernickel Cheesecake Delight is a unique dessert that combines the rich, earthy flavors of pumpernickel bread with the creamy texture of cheesecake. This innovative dish is perfect for those who enjoy the contrasts of sweet and savory.

The pumpernickel crust provides a delightful depth of flavor that pairs surprisingly well with the smooth, sweet filling, making it a standout dessert for gatherings or special occasions. This cheesecake isn’t only visually appealing but also offers a unique twist that will surprise and delight your guests.

As it bakes, the aromas of the pumpernickel mingle with the sweet cream cheese, creating a warm and inviting atmosphere in your kitchen. Serve it chilled with a dollop of whipped cream or a drizzle of chocolate sauce for an indulgent treat that will leave everyone asking for seconds.

Ingredients:

• 1 ½ cups crushed pumpernickel bread
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup all-purpose flour
• 1 teaspoon cocoa powder (optional, for garnish)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan to prevent sticking, and set aside. This temperature will help the cheesecake bake evenly without cracking.
2. In a mixing bowl, combine the crushed pumpernickel bread, melted butter, and 2 tablespoons of sugar. Mix until the bread is evenly coated and resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form a crust.
3. In another mixing bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually add ¾ cup of sugar and continue to beat until well combined and creamy.
4. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix to guarantee a light texture.
5. Pour the cheesecake filling over the prepared pumpernickel crust in the springform pan. Smooth the top with a spatula and place the pan in the oven. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
6. Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or overnight before serving.

Extra Tips: For a richer flavor, consider adding a tablespoon of cocoa powder to the cheesecake filling for a chocolate twist. Additionally, if you want to enhance the pumpernickel flavor, you can sprinkle some crushed pumpernickel on top of the cheesecake before serving.

This dessert pairs beautifully with coffee or a glass of dessert wine, making it a perfect conclusion to any meal. Enjoy your culinary creation!

Pumpernickel Cake With Cream Cheese Frosting

Title: Pumpernickel Cake With Cream Cheese Frosting
Prep Time: 20 minutes
Cook Time: 35 minutes
Number of Servings: 12
Required Equipment List: Mixing bowls, electric mixer, 9-inch round cake pans, cooling rack, spatula
Cuisine Type: American

Pumpernickel Cake With Cream Cheese Frosting is a unique dessert that brings together the rich, earthy flavors of pumpernickel bread with the delightful sweetness of cream cheese frosting. This cake isn’t only visually appealing but also offers a complex taste that will surprise and delight your guests.

The dense texture of the pumpernickel creates a perfect base for the smooth and creamy frosting, making it an ideal choice for gatherings, celebrations, or simply indulging at home. The combination of cocoa powder and spices in the cake balances beautifully with the tangy sweetness of the cream cheese frosting.

This dessert is perfect for those who appreciate a robust flavor profile and want to try something different from traditional cake options. Serve it with a cup of coffee or tea for a comforting treat that’s sure to impress.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup pumpernickel flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (if needed for consistency)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. This will guarantee that your cakes come out easily after baking.
2. In a large mixing bowl, combine the all-purpose flour, pumpernickel flour, granulated sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined, ensuring there are no lumps.
3. In a separate bowl, mix together the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until blended, then carefully pour this wet mixture into the dry ingredients. Stir until just combined; be careful not to overmix, as this can result in a dense cake.
4. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire cooling rack to cool completely.
5. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully combined. Stir in the vanilla extract and adjust the consistency with milk if necessary.
6. Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake. Decorate as desired, and slice to serve.

Extra Tips: For an enhanced flavor, consider adding chopped nuts or chocolate chips to the cake batter before baking. To make the frosting even more flavorful, you can mix in a teaspoon of lemon juice or zest, which complements the cream cheese beautifully.

Additionally, this cake can be made ahead of time; simply store it in an airtight container in the refrigerator for up to 3 days. Enjoy your delicious and unique pumpernickel cake!

Pumpernickel and Apple Upside-Down Cake

Title: Pumpernickel and Apple Upside-Down Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Number of Servings: 8
Required Equipment List: 9-inch round cake pan, mixing bowls, whisk, spatula, oven
Cuisine Type: American

The Pumpernickel and Apple Upside-Down Cake is a delightful combination of rich, dense pumpernickel bread and sweet, caramelized apples, creating a unique dessert that’s both visually appealing and delicious. The earthy flavor of the pumpernickel complements the natural sweetness of the apples, making this cake an excellent choice for any occasion, from afternoon tea to a cozy dessert after dinner.

The upside-down presentation allows for an attractive display that will impress your guests. This cake isn’t only easy to prepare but also offers a wonderful balance of flavors and textures. The moist pumpernickel base pairs beautifully with the tender apples, which are caramelized in a buttery brown sugar sauce that adds an extra layer of sweetness.

Whether served warm with a scoop of vanilla ice cream or at room temperature with a dusting of powdered sugar, this cake is sure to become a favorite in your dessert repertoire.

Ingredients:

• 2 large apples, peeled, cored, and sliced
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1 cup pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set it aside. This will guarantee that the cake can be easily inverted without sticking.
2. In a medium saucepan, melt the butter over medium heat. Once melted, stir in the brown sugar and cook for about 2-3 minutes until it begins to bubble. Remove from heat and pour the mixture into the prepared cake pan, spreading it evenly across the bottom.
3. Arrange the sliced apples in a circular pattern over the brown sugar mixture in the cake pan. This will create a beautiful layer of caramelized apples once the cake is inverted.
4. In a large mixing bowl, combine the pumpernickel flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined and set aside.
5. In another bowl, beat together the granulated sugar and eggs until light and fluffy. Gradually add the buttermilk and vanilla extract, mixing until well incorporated.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
7. Pour the batter over the arranged apples in the cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Carefully invert the cake onto a serving platter, allowing the caramelized apples to be on top.

Extra Tips: To enhance the flavor of your Pumpernickel and Apple Upside-Down Cake, consider adding a pinch of nutmeg or a splash of apple cider to the batter. You can also experiment with different types of apples, such as Granny Smith for a tart contrast or Honeycrisp for a sweeter taste.

Serve the cake warm for a delightful experience, and don’t forget to pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat!

Pumpernickel Chocolate Chip Cookies

Title: Pumpernickel Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Number of Servings: 24
Required Equipment List: Mixing bowl, baking sheet, parchment paper, measuring cups, and spoons
Cuisine Type: American

Pumpernickel Chocolate Chip Cookies are a unique twist on the classic chocolate chip cookie, combining the rich, earthy flavors of pumpernickel bread with sweet chocolate chips. The addition of molasses gives these cookies a deep, complex flavor and a slightly chewy texture that sets them apart from traditional cookies.

These delightful treats are perfect for anyone looking to elevate their dessert game or simply enjoy something different with their afternoon coffee or tea. These cookies aren’t only delicious but also easy to make, requiring just a few simple ingredients that you likely already have in your pantry.

The contrast between the robust taste of pumpernickel and the sweetness of the chocolate creates a balanced treat that will surprise and delight your taste buds. Perfect for sharing with friends and family, these cookies are sure to be a hit at any gathering or as a special snack at home.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/4 cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup pumpernickel flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
2. In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This step is essential for achieving a soft and tender cookie.
3. Add the molasses, eggs, and vanilla extract to the butter mixture, and mix until well combined. The molasses will add depth to the flavor, so be sure to mix thoroughly for an even distribution.
4. In a separate bowl, whisk together the all-purpose flour, pumpernickel flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix as this can lead to tough cookies.
5. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough. The chocolate chips will melt slightly during baking, adding delicious pockets of chocolate to each cookie.
6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for the cookies to spread while baking.
7. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For an extra layer of flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients. You can also experiment with different types of chocolate, such as dark or milk chocolate, to customize the sweetness to your liking.

Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Enjoy your delicious pumpernickel chocolate chip cookies!

Pumpernickel Pumpkin Cake Bars

Title: Pumpernickel Pumpkin Cake Bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, whisk, baking dish, parchment paper, oven
Cuisine Type: American

Pin This Now to Remember It Later

Pin This

These Pumpernickel Pumpkin Cake Bars are a delightful fusion of flavors that bring together the earthy notes of pumpernickel bread with the warm, comforting taste of pumpkin. The combination creates a moist and rich treat that’s perfect for fall gatherings, holiday celebrations, or simply enjoying with a cup of coffee.

The addition of spices such as cinnamon and nutmeg enhances the pumpkin, making each bite a cozy indulgence. Baking these cake bars is straightforward, allowing even novice bakers to create a stunning dessert. The pumpernickel flour not only adds depth of flavor but also a unique texture that sets these bars apart from traditional pumpkin cakes.

Topped with a light dusting of powdered sugar or your favorite cream cheese frosting, they make for an impressive dessert that’s sure to be a hit among family and friends.

Ingredients:

• 1 cup pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal later. This will guarantee that the cake bars come out cleanly and easily for slicing.
2. In a mixing bowl, whisk together the pumpernickel flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. This dry mixture will provide the foundation of flavors for your cake bars.
3. In another bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and fully incorporated, creating a rich and creamy batter.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense bars. The batter should be thick but pourable.
5. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, allow the cake bars to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Once cool, dust with powdered sugar if desired, and slice into bars for serving.

Extra Tips: For an added layer of flavor, consider mixing in some chocolate chips or chopped nuts into the batter before baking. You can also enhance the frosting by adding a touch of maple syrup or cream cheese for a decadent finish.

Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Enjoy these delightful bars at your next gathering or as a satisfying treat during the cozy fall season!

Pumpernickel Cake With Raspberry Jam

Title: Pumpernickel Cake With Raspberry Jam
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 8
Required Equipment List: Mixing bowl, electric mixer, 9-inch round cake pan, parchment paper, oven
Cuisine Type: American

Pumpernickel Cake With Raspberry Jam is a unique dessert that combines the rich, earthy flavors of pumpernickel with the sweet brightness of raspberry jam. This cake is perfect for those who appreciate bold flavors and a touch of creativity in their baking.

The combination of dark cocoa and pumpernickel flour creates a moist and dense cake that’s unlike any traditional dessert. Topped with a layer of raspberry jam, this cake not only looks beautiful but also provides a delightful contrast of flavors that will surprise and please your palate.

This delightful cake is ideal for special occasions, afternoon teas, or simply as a sweet treat to enjoy with coffee. The raspberry jam adds a fruity sweetness that balances the deep flavors of the pumpernickel, making each bite a wonderful experience.

It’s a fantastic way to showcase how versatile and interesting cake can be, and it’s sure to become a favorite in your recipe collection.

Ingredients:

• 1 cup pumpernickel flour
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup raspberry jam

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to guarantee easy removal of the cake after baking.
2. In a mixing bowl, combine the pumpernickel flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined and set aside.
3. In another bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-5 minutes.
4. Beat in the eggs one at a time, along with the vanilla extract, mixing well after each addition. Then, gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
5. Pour the batter into the prepared cake pan, smoothing out the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely. Once cooled, spread the raspberry jam evenly over the top of the cake.

Extra Tips: For an extra touch, consider adding a sprinkle of powdered sugar on top of the raspberry jam before serving for a beautiful presentation.

This cake can also be served with fresh raspberries or whipped cream for added texture and flavor. If you want a more intense chocolate flavor, you can replace some of the all-purpose flour with additional cocoa powder, but keep in mind that it may alter the cake’s texture slightly. Enjoy your baking adventure!

Nutty Pumpernickel Coffee Cake

Title: Nutty Pumpernickel Coffee Cake
Prep Time: 20 minutes
Cook Time: 40 minutes
Number of Servings: 12
Required Equipment List: Mixing bowls, whisk, measuring cups, measuring spoons, 9×13 inch baking dish, cooling rack
Cuisine Type: American

Nutty Pumpernickel Coffee Cake is a unique and delicious twist on traditional coffee cakes that’s perfect for breakfast or as a delightful afternoon snack. The rich, earthy flavor of pumpernickel flour pairs beautifully with a nutty streusel topping, creating a delightful texture and taste that’s sure to impress your family and friends.

This cake isn’t only simple to prepare, but it also offers a wonderful blend of flavors that will awaken your senses and provide a satisfying start to your day. This recipe is a wonderful way to incorporate whole grains into your baking without sacrificing flavor. The addition of walnuts adds a satisfying crunch, while hints of cinnamon and vanilla round out the profile, making each bite a comforting experience.

Whether served warm with a cup of coffee or at room temperature, this Nutty Pumpernickel Coffee Cake is bound to become a beloved addition to your recipe collection.

Ingredients:

• 1 ½ cups pumpernickel flour
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• ½ cup brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish to guarantee easy removal of the cake once baked.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process will incorporate air into the mixture, yielding a lighter cake.
3. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract. Continue mixing until the batter is smooth and well combined.
4. In another bowl, whisk together the pumpernickel flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can lead to a denser texture.
5. Fold in the chopped walnuts gently, guaranteeing they’re evenly distributed throughout the batter. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. In a small bowl, mix together the brown sugar and a sprinkle of cinnamon. Sprinkle this mixture evenly over the top of the batter to create a sweet, crunchy streusel topping.
7. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the baking dish for 10 minutes before transferring it to a cooling rack to cool completely.

Extra Tips: For an extra flavor boost, try adding a tablespoon of cocoa powder to the batter for a subtle chocolate flavor that pairs well with the pumpernickel. You can also substitute pecans for walnuts if you prefer a different nutty flavor.

Serve the cake warm or at room temperature, and consider pairing it with a dollop of whipped cream or a drizzle of honey for added indulgence. Enjoy your delightful baking experience!

Pumpernickel Lemon Drizzle Cake

Title: Pumpernickel Lemon Drizzle Cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Number of Servings: 8
Required Equipment List: Mixing bowls, whisk, loaf pan, measuring cups, measuring spoons, cooling rack
Cuisine Type: American

The Pumpernickel Lemon Drizzle Cake is a unique and delightful dessert that combines the rich, earthy flavors of pumpernickel flour with the bright, zesty notes of lemon. This cake presents a wonderful contrast in flavors and textures, making it a perfect accompaniment to afternoon tea or a special occasion.

The moistness of the cake, enhanced by a tangy lemon drizzle, creates a revitalizing treat that’s sure to impress your guests. This recipe isn’t only simple to prepare but also allows for the flexibility of using pumpernickel flour alongside all-purpose flour, providing a depth of flavor that elevates the classic lemon drizzle cake.

The addition of lemon zest and juice infuses the cake with a vibrant citrus flavor, ensuring each bite is a burst of sunshine. Serve it warm or at room temperature, and watch as it becomes a favorite among family and friends.

Ingredients:

• 1 cup pumpernickel flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/4 cup powdered sugar (for drizzle)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan, ensuring that the sides and bottom are adequately coated to prevent sticking.

2. In a mixing bowl, whisk together the pumpernickel flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set this dry mixture aside for later use.

3. In a separate bowl, cream together the softened butter and granulated sugar using a whisk or electric mixer until light and fluffy, which should take about 3-5 minutes.

4. Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.

5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be well combined but still slightly lumpy.

6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

7. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a cooling rack.

While the cake is cooling, prepare the lemon drizzle by mixing the powdered sugar with a tablespoon of lemon juice until smooth.

8. Once the cake has cooled completely, drizzle the lemon glaze over the top, allowing it to soak into the cake for added flavor before slicing.

Extra Tips: For enhanced flavor, consider adding poppy seeds to the batter for a delightful crunch. If you prefer a more intense lemon flavor, increase the amount of lemon zest or juice in the drizzle.

This cake can also be made a day ahead of time; it often tastes even better after resting, allowing the flavors to meld. Enjoy your Pumpernickel Lemon Drizzle Cake with a cup of tea or coffee for a perfect treat!

Pumpernickel Cake Pops

Title: Pumpernickel Cake Pops
Prep Time: 20 minutes
Cook Time: 30 minutes
Number of Servings: 12
Required Equipment List: Mixing bowl, baking pan, food processor, lollipop sticks, chocolate melting pot or microwave-safe bowl
Cuisine Type: American

Pumpernickel Cake Pops are a delightful and unique treat that combine the rich, dark flavor of pumpernickel bread with the fun of cake pops. These sweet bites are perfect for any occasion, whether you’re hosting a party or simply indulging in a creative baking project.

The deep, earthy flavor of the pumpernickel is complemented by a sweet chocolate coating, creating a delicious contrast that will surprise and please your taste buds. These cake pops aren’t only delicious but also visually appealing, making them a great addition to dessert tables or as party favors.

The process of crumbling the cake and mixing it with frosting allows for a fun hands-on experience, perfect for involving kids or friends in the kitchen. Once coated in chocolate and decorated, these cake pops are sure to be a hit!

Ingredients:

• 1 cup pumpernickel bread, crumbled
• 1/2 cup cream cheese frosting
• 1 cup dark chocolate chips (for coating)
• 1 tablespoon vegetable oil
• Lollipop sticks
• Sprinkles (optional, for decoration)

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a baking pan by greasing it lightly or lining it with parchment paper. In a mixing bowl, combine the crumbled pumpernickel bread and cream cheese frosting until well blended. The mixture should be moist enough to hold together when formed into balls.
2. Scoop out small portions of the mixture and roll them into balls about 1 inch in diameter. Place the formed balls on a baking sheet lined with parchment paper. Once all the mixture is shaped into balls, place the baking sheet in the refrigerator for about 15-20 minutes to allow them to firm up.
3. While the cake pops are chilling, melt the dark chocolate chips in a chocolate melting pot or microwave-safe bowl. If using a microwave, heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth. Stir in the vegetable oil to achieve a thinner consistency for easier coating.
4. Once the cake pops have chilled, remove them from the refrigerator. Dip the tip of each lollipop stick into the melted chocolate, then insert it into a cake ball to help secure it. Next, dip each cake ball into the melted chocolate, ensuring it’s fully coated. Allow any excess chocolate to drip off before placing the cake pops back onto the parchment-lined baking sheet.
5. If desired, immediately sprinkle the coated cake pops with sprinkles before the chocolate sets. Repeat the process until all cake pops are coated. Allow the chocolate to harden at room temperature or place them in the refrigerator for a quicker setting time.

Extra Tips: For an added flavor dimension, consider adding a splash of vanilla or almond extract to the pumpernickel mixture. If you want to create a variety of colors and flavors, you can use different types of chocolate for coating, such as white chocolate or colored candy melts.

Store the finished cake pops in an airtight container in the refrigerator for up to a week; they make for great make-ahead treats!

Pumpernickel Strawberry Shortcake

Title: Pumpernickel Strawberry Shortcake
Prep Time: 30 minutes
Cook Time: 25 minutes
Number of Servings: 8
Required Equipment List: Oven, mixing bowls, whisk, baking sheet, knife, serving platter
Cuisine Type: American

Pumpernickel Strawberry Shortcake is a unique and delicious twist on the classic dessert. This recipe features rich pumpernickel cake layers that provide a deep, earthy flavor, perfectly complementing the sweetness of fresh strawberries and the creaminess of whipped cream.

This dessert isn’t only a visual showstopper but also a delightful combination of flavors that will surprise and please your guests. It’s perfect for summer gatherings, picnics, or any occasion that calls for a revitalizing dessert.

In addition to its unique flavor, this Pumpernickel Strawberry Shortcake is relatively easy to make, making it a great option for both novice bakers and seasoned pros. The pumpernickel cake is moist and tender, while the strawberries add a juicy brightness that elevates the dish.

Topped with a light whipped cream, this dessert is the perfect way to enjoy summer’s bounty, and it can easily be prepared in advance for a stress-free serving.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup pumpernickel flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups fresh strawberries, hulled and sliced
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will guarantee that your cake layers come out easily after baking.
2. In a mixing bowl, combine the all-purpose flour, cocoa powder, pumpernickel flour, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended. This step is essential for evenly distributing the leavening agents.
3. In another bowl, cream the softened butter and granulated sugar together using a whisk or an electric mixer until light and fluffy, about 3-4 minutes. This process incorporates air into the mixture, giving your cake a light texture.
4. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. Alternate adding the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. While the cakes are cooling, prepare the whipped cream. In a mixing bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. This will create a light and fluffy topping for your shortcake.
7. Once the cakes are completely cool, place one layer on a serving platter. Top with half of the sliced strawberries and a generous layer of whipped cream. Place the second cake layer on top and repeat the process with the remaining strawberries and whipped cream. Decorate with additional strawberries if desired.

Extra Tips: For added flavor, consider macerating the strawberries by tossing them with a tablespoon of sugar and letting them sit for about 15 minutes before using. This will enhance their sweetness and create a delicious syrup.

If you’re looking for a healthier option, you can substitute a portion of the heavy whipping cream with Greek yogurt for a tangy twist. Enjoy your Pumpernickel Strawberry Shortcake chilled for the best experience!

Pumpernickel Almond Flour Cake

Title: Pumpernickel Almond Flour Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 8
Required Equipment List: Mixing bowl, whisk, 9-inch round cake pan, parchment paper, oven
Cuisine Type: American

This Pumpernickel Almond Flour Cake is a unique and delicious dessert that combines the rich flavor of pumpernickel with the nutty undertones of almond flour. The result is a moist and tender cake with a hint of sweetness, making it perfect for any occasion, from a cozy family gathering to a more formal celebration.

The pumpernickel flour adds a delightful depth to the cake, while the almond flour contributes to its tender crumb, making it a truly memorable treat. In addition to its wonderful flavor, this cake is also gluten-free, making it a great option for those with dietary restrictions.

Topped with a light frosting or simply dusted with powdered sugar, this cake is sure to impress your guests and satisfy your sweet tooth. Pair it with a cup of coffee or tea for a delightful afternoon treat, or serve it as a dessert at your next dinner party.

Ingredients:

• 1 cup pumpernickel flour
• 1 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• Powdered sugar (for dusting, optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease the 9-inch round cake pan and line the bottom with parchment paper for easy removal after baking.
2. In a mixing bowl, whisk together the pumpernickel flour, almond flour, baking soda, and salt until well combined. This will guarantee that the leavening agent is evenly distributed throughout the flours.
3. In a separate bowl, cream the softened butter and sugar together until light and fluffy. This process incorporates air into the mixture, which helps to create a light texture in the cake.
4. Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract. This will create a smooth batter base that incorporates all the wet ingredients.
5. Gradually mix in the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. This helps to keep the batter smooth and prevents overmixing, which can lead to a denser cake.
6. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Once cooled, dust the top of the cake with powdered sugar if desired, or frost with your favorite icing before slicing and serving.

Extra Tips: To enhance the flavor of the cake, consider adding a tablespoon of cocoa powder or a teaspoon of cinnamon to the dry ingredients.

You can also experiment with adding chopped nuts or chocolate chips to the batter for added texture. If you’re looking for a more decadent dessert, try pairing the cake with a rich chocolate ganache or a tangy cream cheese frosting for a delightful contrast. Enjoy your baking adventure!

Pumpernickel Tiramisu Cake

Title: Pumpernickel Tiramisu Cake
Prep Time: 30 minutes
Cook Time: 25 minutes
Number of Servings: 10
Required Equipment List: 9×13 inch baking dish, mixing bowls, electric mixer, spatula, parchment paper
Cuisine Type: Italian-American

The Pumpernickel Tiramisu Cake offers a unique take on the classic Italian dessert, combining rich flavors and textures that will delight any dessert lover. With the deep, earthy notes of pumpernickel bread, this cake is layered with a luscious mascarpone filling and coffee-soaked layers, creating a delightful contrast that maintains the essence of traditional tiramisu.

This dessert is perfect for special occasions or when you want to impress guests with something out of the ordinary. In this recipe, the pumpernickel bread is transformed into a moist cake that serves as the base for the tiramisu. The combination of coffee and cocoa powder adds depth, while the creaminess of the mascarpone filling creates a luxurious mouthfeel.

Topped with a dusting of cocoa, this Pumpernickel Tiramisu Cake isn’t only visually appealing but also a delightful finale to any meal.

Ingredients:

• 1 loaf pumpernickel bread
• 1 cup strong brewed coffee, cooled
• 2 tablespoons coffee liqueur (optional)
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• Unsweetened cocoa powder (for dusting)

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish by lining it with parchment paper. This will make it easier to remove the cake once it’s baked.
2. Cut the pumpernickel bread into thin slices, about 1/2 inch thick. Arrange half of the slices in the prepared baking dish, slightly overlapping them to create an even layer.
3. In a bowl, combine the cooled coffee and coffee liqueur (if using). Brush half of this mixture over the layer of pumpernickel bread, allowing it to soak in while you prepare the filling.
4. In a separate mixing bowl, combine the mascarpone cheese, heavy cream, sugar, and vanilla extract. Using an electric mixer, beat the mixture until it forms soft peaks. This will create a light and fluffy filling.
5. Spread half of the mascarpone filling evenly over the soaked pumpernickel layer. Add another layer of pumpernickel bread, brushing it with the remaining coffee mixture, followed by the rest of the mascarpone filling.
6. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to set properly.
7. Before serving, dust the top of the cake generously with unsweetened cocoa powder. Cut into squares and serve chilled, garnished with chocolate shavings or fresh berries if desired.

Extra Tips: For a more intense flavor, consider incorporating a layer of chocolate ganache between the mascarpone layers. If you want to add a bit of texture, crushed nuts or chocolate chips can be mixed into the mascarpone filling.

This cake can also be made a day in advance, making it a great choice for entertaining.

Conclusion

Now that you’ve explored these delightful pumpernickel cake creations, why not treat yourself or a loved one to a slice of that rich Chocolate Pumpernickel Layer Cake? Imagine inviting friends over for a cozy Sunday brunch, and as you cut into that decadent cake, the aroma fills the air, sparking smiles all around. It’s more than just dessert; it’s a way to create sweet memories. So, go ahead—bring a little Sunday magic into your everyday life!

Pin This Now to Remember It Later

Pin This